Make Potato Tots from scratch with boiled potatoes, shredded and mixed with cheddar and bits of bacon. They are irresistible when they’re deep fried and served with ketchup. A new game day treat!
2 pounds russet potatoes, peeled
¼ cup all-purpose flour
4 ounces Cabot Seriously Sharp Cheddar, shredded (about 1 cup)
1 teaspoon salt
1 teaspoon smoked paprika
8 strips bacon, cooked and crumbled
52 ounces avocado oil, canola oil, grapeseed oil or refined peanut oil
Prep: 45 mins | Cook: 2 hrs 15 mins | Total: 3 hrs
PLACE potatoes in a large saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat and simmer until the potatoes are tender when pierced with a knife, 40 to 50 minutes. Drain and cool completely, about 45 minutes.
SHRED potatoes with a box grater or in a food processor. Spread shredded potatoes out onto clean paper towels and let any excess moisture drain off.
MIX the potatoes, flour, cheddar, salt and paprika in a large bowl until completely combined. Add bacon and stir to incorporate into the potatoes.
FORM potato tots, about 1 heaping tablespoon each, with clean hands, and set aside. Freeze until the exterior is frozen on the outside but not solid all the way through, 45 minutes to 1 hour.
BRING oil up to 325° F in a large saucepan over medium high heat. Cook the tater tots 6 or so at a time: Carefully drop each tot into the oil, leaving space between each. Allow to set up for 1 to 2 minutes before gently prying off the bottom of the saucepan with a thin slotted spatula. Cook until they float to the surface and are deeply golden, about 2 to 3 minutes longer. Transfer the tots to a paper towel lined plate. Repeat with the remaining tots, in batches.
Recipe and photo courtesy of Katie Webster.